Fresh Corn and Capsicum (Bell Pepper) Salsa

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Fresh Corn and Capsicum (Bell Pepper) Salsa

 

 

1 red capsicum (bell pepper), quartered, deseeded

1 yellow capsicum (bell epper), quartered, deseeded

2 corn cobs, peeled

-OR- one 440 g (15 1/2 oz) can corn kerenls

4 green onions, thinly sliced

1/4 cup extra virgin olive oil

4 tsp balsamic vinegar

1 teaspoon GF Dijon mustard

1 small garlic clove, crushed

salt and pepper, to taste

 

 

1. Preheat grill on high. Place capsicum (bell pepper), skin-side up,

onto grill tray. Grill for 8 to 10 mrinutes or until skin has

blackened. Transfer to a plastic bag. Seal. Stand for 5 minutes. Peel

away skin. Dice flesh.

 

2. Meanwhile, cook corn in a saucepan of boiling salted water for 6

minutes or until just tender. Drain. Cool for 20 minutes.

 

3. Remove corn kernels from cobs. Place into a bowl with capsicum and

onions.

 

4. Place oil, vinegar, mustard and garlic into a screw-top jar. Shake

well to combine. Pour dressing over corn mixture. Toss gently to

combine. Season with salt and pepper.

 

 

Serves 4 as a side dish.